Balti pie recipe

By Sal Henley

  1. Serves 4
  2. Takes 15 minutes to make, about 1 hour to cook
  3. Rating

Use a jar of Balti paste to make this easy pie, topped with mashed sweet potato. This recipe is perfect to freeze ahead.

tried and tested
Balti pie


  1. 1 tbsp olive oil
  2. 500g beef mince
  3. 1 large onion, roughly chopped
  4. 2 green peppers, roughly chopped
  5. 2 medium carrots, roughly chopped
  6. 1kg sweet potatoes, roughly chopped
  7. 150ml soured cream
  8. Generous grating of whole nutmeg
  9. ½ x 283g jar balti paste (we like Patak’s)
  10. 410g can chickpeas, drained
  11. 100g sultanas
  12. Handful fresh coriander, chopped


  1. 1. Heat the oil in a large non-stick saucepan, add the mince, onion, peppers and carrots and cook over a medium heat for 15 minutes, stirring frequently, until just golden brown.
  2. 2. Meanwhile, boil the sweet potatoes in a pan of salted water for 10-15 minutes until tender. Drain, then mash with the soured cream and grated nutmeg. Season well.
  3. 3. Preheat the oven to 200°c/fan180°c/gas 6. Stir the balti paste and 400ml water through the mince mix, add the chickpeas, sultanas and coriander and simmer for 10 minutes.
  4. 4. Place in an ovenproof dish, top with the mash and bake in the oven for 30-35 minutes until piping hot.

Nutritional info

Per serving: 827kcals, 31.6g fat (11g saturated), 35.3g protein, 96.6g carbs, 40.3g sugar, 2g salt

Chef's tip

To freeze this dish, make the pie and freeze uncooked, wrapped in cling film then foil. Defrost fully before cooking.


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January 16

very nice but I did miss out the chickpeas (by accident) and I think they would have made the dish even nicer

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